Michelin-starred modern French restaurant Jing is widely regarded as one of Beijing’s most exciting and innovative dining destinations. Chef de Cuisine William Mahi reinterprets classic French dishes with premium seasonal produce and subtle Asian accents to delight discerning diners.
Each culinary masterpiece is carefully crafted using timeless cooking techniques to preserve the original flavour of the ingredients. Artistic plate presentations and garnishes showcase the very best of modern Michelin-starred French gastronomy for a truly remarkable dining experience.
Atlantic Ocean Line-caught Cod Fish
Freshly delivered weekly from France’s Atlantic coast, our delicious cod is caught by line near Brittany. Seasoned with Nori powder, the fish is cooked at a low temperature for 18 minutes, and served with an organic Celeriac puree and a sauce prepared with Dalian Bay Sea Urchin. Pickled shallots provide a light acidity offset by fresh green peas. Oxalis and Dill flowers enhance the flavour of the dish and add a decorative frisson of colours.
New Zealand Langoustine
The plump langoustine is steamed for 50 seconds over stones and shellfish shells with a vegetable stock and shrimp sauce. Elegantly presented on lotus-shaped chinaware plates, fragrant mushrooms, mussel juice, lemongrass, coriander and shrimp sauce create a bouquet of flavours that pair exquisitely with the succulent shellfish.
Huaian Farm Pigeon
Farmers in Huaian, Jiangsu province, hand-select each corn-fed pigeon, which weighs 500 to 600 grammes. Dry-aged for 48 hours, the legs are made into a confit and the breasts cooked at a low temperature. The meat is then barbecued and served with raw, roasted and pureed beets. Corn flakes are sprinkled atop the pigeon breast adding a satisfying crunch to a truly unique dish.
Real Basque Cheesecake
The Basque Cheesecake was first created in 1990 by Santiago Rivera near Chef William’s hometown of Bayonne. This light and creamy, yeast-free dessert is reimagined with Spanish Manchego and blue cheeses and served with lemon-scented cheese ice cream. A personal favourite recipe of our esteemed Chef that evokes the bountiful terroir of the French Basque Country.
5 Courses: RMB 1,688
6 Courses: RMB 1,988
Wine Pairing: RMB 168 Per Glass
* All prices are subject to 16.6% surcharge
* Reservation in advance is required